Brandywine Tomato Salad With Shallots And Armagnac Recipe

1. 1

   Core tomatoes, cut in half, and slice 1/4 inch thick.

2. 2

   Place chopped shallots in a fine meshed cheesecloth and squeeze dry.

3. 3

   Wassh the arugula very well, spin till dry and remove all the stems.

4. 4

   Place in a plastic bag and allow to crisp for 30 min in the refrigerator.

5. 5

   Cover a glass plate with the arugula and decoratively arrange the tomato slices on top.

6. 6

   Sprinkle with the shallots.

7. 7

   Just before serving season with salt and pepper.

8. 8

   Drizzle the armagnac and extra virgin olive oil over the tomatoes and serve immediately.

9. 9

   Seed Savers, From the PreservationGarden.

* Per serving · 4 servings · Values may vary.

No additional tips available.